Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Beef Brisket

edited November -1 in EggHead Forum
What is an ideal beef brisket internal temp. Mine look done on the outside but the internal thermometer reads 130. I just do not want to dry it out. Thanks!!


  • FidelFidel Posts: 10,168
    At least 185. Check it with a fork for tenderness starting at 185. It may go as high as 200 before it gets tender. You'll know it is ready when the fork goes in with almost no resistance.

    If you are doing a smaller sized flat you might want to wrap it in foil with a little liquid after it gets to 165-170. It will finish to 190 or so very quickly after you wrap it.
  • I just took one off at 195 and foiled. Tasted great. It was a 6lb flat.
Sign In or Register to comment.